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3.5/4

I've made these cookies every thanksgiving since finding the recipe in 2005. I make maple leaf cutouts and the kids decorate them with fall colored sanding sugars. They look lovely on a tray! Both the process and the treat have become traditions that family and friends look forward to every year--moreso than the turkey or the pumpkin pie! My little change... I cut out a little of the milk for the frosting and add 1 tablespoon of maple extract to the frosting instead to give the decorated cookies a stronger maple flavor.

5thompsons
from Madison, WI
/ 11.25.2013

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Everyone loves these cookies. I make them for Thanksgiving. I use them as name cards for the place setting. Then I make more for Christmas. They are always a hit. The cooking time is definitely less than the time noted. They cook fast.

cyberaunt1
from Stratford, CT
/ 11.27.2012

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I love these cookies and they are now a staple in my holiday rotation. I too find that once you start working the dough they cook fast. I also don't get nearly 6 dozen cookies - but still a good amount. Everyone loves them!

Loriesuemcd
from New Jersey
/ 12.22.2011

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Just made these tonight as Hanukkah cookies. Used 1/4 c brown sugar + 1/4 c real maple syrup, no flavoring. Cut using dreidel and star of David shapes and used blue and white sugar.
They are yummy right out of the oven. I hope the frosting hardens enough to gently stack them for a party tomorrow!

mfglickman
from nw ct
/ 12.19.2011

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These are a favorite at our church's annual holiday bazaar. I make plain and decorated - pipe them with royal icing (plain white) and sprinkle with sparkling sugar, just enough to cling to the icing. Easy and festive.

mschoppm
/ 11.02.2011

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These cookies are
exceptional made as
is. I even baked
mine for 12 minutes
without any issues.
My boss said to
me, don't know why
you are working
here, when you
should be baking and
selling these. They
freeze well too,
even with the
frosting...be
mindful when
defrosting
though..keep in a
single layer.

ktannenbaum
from Rhinebeck, NY
/ 09.23.2011

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I rolled these thin and definitely
needed to shorten the baking time to
about 8 minutes per batch. To save time
I thinned the icing and drizzled it
over the cookies and skipped sparkling
sugar. I also added some maple extract
to the icing for a little extra maple
boost.

kmhlavac
from NH
/ 12.17.2010

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Everyone I know
loves this cookie! I
have made it three
years in a row and
people ask me for
the recipe every
single year. I also
use flavoring, not
extract, so the
flavor is not too
overpowering at all.
You definitely need
to cut down the
baking time; I tend
to roll them out
quite thinly, and I
just love working
with this dough.
Everyone also loves
the frosting, and I
can't even believe
how easy it all is
to make.
This year, I made
the dough several
days before I rolled
them out and baked
the cookies. Just as
tasty. Definitely a
holiday staple in my
house!

clfox8
from Logan, UT
/ 12.17.2008

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These cookies are lovely. They taste good and are a very nice change from the traditional cut out cookies for the holidays. I also had to reduce the baking time to about 8-9 minutes. I also think I rolled the dough a bit thinner than the photograph shows. Will make again and again.

kdeily
from Rhinebeck, NY
/ 12.27.2006

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Had high hopes for this. Makes a nice dough that rolls and cuts easily. Cookies are hard, texture of a ginger snap, and just not that good. The frosting is too bland to stand up to the flavor of the cookie.